Lettuce Wraps - 2 Versions

Lettuce Wraps - Two Versions

Pouring/Dipping sauce
1/4 cup sugar
1/2 cup warm water
2 tablespoons Soy Sauce
2 tablespoons rice wine vinegar
1 tablespoon lemon or lime juice
1/2 teaspoon sesame oil

Chicken or Beef Stir-fry
2 tablespoons extra virgin olive oil
2 tablespoons sesame oil
2 boneless skinless chicken breasts, cubed to 1/2″ (or ground beef)
1 – 8oz can sliced water chestnuts, minced to the size of corn kernals
1 - 8 oz. can Bamboo Shoots, chopped finely
1/2 onion, chopped fine
3 cloves garlic, minced fine
6 large leaves of iceberg lettuce

Stir-fry sauce
1 teaspoon hot water
1 tablespoon Dijon mustard
2 cloves garlic, minced
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Begin by making the pouring sauce. In a large bowl, dissolve sugar in 1/2 cup warm water, then add soy sauce, rice wine vinegar, lemon/lime juice and sesame oil. Mix well.

Combine 1 teaspoons hot water with Dijon mustard and garlic and set this aside in small bowl.

Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute until cooked through, then remove from the pan (I kept it warm in a casserole dish in the oven). Keep oil in the pan, keeping it hot over a low flame. (If you are making the beef version brown the beef with the onions and drain off any fat.)

Prep the stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl. Add in the Dijon mix.

Take pan that you cooked the chicken or beef in and turn it up to medium-high heat. Add another tablespoon of olive oil to the pan, wait one minute, and then add garlic, onions, water chestnuts, bamboo shoots, and the stir-fry sauce you prepared earlier. Stir-fry everything until they have cooked, about four minutes. Add in the chicken/beef. Pout the stir fry sauce over the mix and stir it in.

Serve stir-fry with iceberg lettuce leaf wraps and the pouring sauce on the side.